Although oxtail is no longer a common meat in American households, it’s still sold in many supermarkets (it’s really “steertail,” of course) and makes a great soup base, contributing wonderful flavor and body. Though you might think otherwise, this is actually a fairly light soup, extremely tasty and, when made traditionally, quite spicy. Traditionally, you use the seasoning mixture as a dipping sauce at the table for the oxtail pieces, eating them with the soup on the side.While that can be fun for a dinner party, the soup is easier to make and just as tasty when all the ingredients are combined at the end. If you can’t find oxtail, use short ribs, shank, or brisket; or try the variation, which is a bit mellower.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.